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Masa Fried Oysters with Crispy Pork Belly & Lemon Sauce

Category: Appetizers
Serving Size:

  • 3 ea. Oysters
  • 3 1 ounce slices of slow roasted Pork belly
  • 1/4 cup Masa flour
  • 1 ounce Lemon sauce, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Cooking oil as needed

In a heavy skillet, pour in 1/2” of cooking oil. Set over medium-high heat. If using a thermometer, heat oil to 360-370 degrees.

Season the masa with the salt and pepper. Dredge the oysters in the seasoned masa. Drop a small pinch of masa in the oil. If it sizzles and bubbles, then the oil is ready. Carefully place the oysters in the oil one at a time. Cook for about 90 seconds, and then turn over the oysters. Cook for another minute. Remove the oysters from the oil and drain on layers of paper towels.

Place three slices of pork belly into the same oil, and cook until browned and crisp, about 3 minutes. Remove the belly and drain with the oysters.

To serve, spoon sauce on a plate. Set pork belly on sauce and set oysters on the belly pieces. Garnish with sweet corn sprouts.

 

Lemon sauce

  • 3 ea. Large lemons
  • 1 cup cane sugar
  • 1 cup water
  • 6 ounces cane vinegar
  • pinch of salt and pepper

Remove the rind and white pith from the lemons. Place pulp and juice into a saucepot with the sugar, water, and vinegar. Bring to a boil. Turn heat down to a simmer, and cook for 30 minutes, or until a syrup like consistency is achieved. Strain out pulp and seeds and discard. Season the sauce with salt and pepper.

 

Pork Belly

  • 1 boneless, skinless pork belly
  • 1/2 cup salt
  • 1/2 cup sugar

Combine salt and sugar and sprinkle all over the pork belly. Place curing belly in a plastic bag and refrigerate. Let belly cure over night.

The next day preheat the oven to 250 degrees. Remove belly from the bag and wipe off any cure that remains. Place belly in a roasting pan and cover with a lid or foil. Slow roast the pork belly until the internal temperature reaches 165 degrees. This will take several hours, do not rush it.

When temperature is reached, remove the belly from the oven and let cool in the roasting pan. When it is cool enough to handle, place in the refrigerator for a few hours to completely chill. When it is fully cold, then it can be easily sliced. Slice off a ¼” thick strip and cut the strip into small rectangles.
Refrigerate the rest of the slab and use it with everything.

For a treat, roast the belly on top of peeled carrots…delicious.

 


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